...and spicy sausages of every ethnicity are welcome. Any kind of greens will do.

Curried lentil soup with greens and sausage is the kind of equal opportunity recipe I like to employ in my kitchen. My recipe allows for all kinds of substitutions; I make it with whole crimson mansoor lentils or the French green du Puy, but you could use any color lentil you like.

For the greens, my favorites are the deep green, crinkly dinosaur kale and a beautiful burgundy mustard green, Osaka purple, which looks so pretty in the garden I hate to harvest it. Chard, collards, and spinach all work well, too.

You could use keilbasa, andouille or chorizo sausage in the soup. I like Quattro’s Farm’s Cajun smoked pheasant sausage, but I’ve even used Tofurkey keilbasa. If hot dogs are what you’ve got on hand, that’s fine, too—unless they’re 97% fat free hot dogs, against which I freely discriminate.